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Home > Green bean casserole

Green bean casserole

Recipe Information

Servings 6
Preparation Time 10 Minutes
Cook Time 50 Minutes
Total Time 1 Hour
Difficulty Intermediate
Main Ingredient Green Beans; Mushrooms
Category Beans & Legumes; Vegetables
Meal Lunch; Dinner
Type Main Dish
Cuisine American
Cook Method Baking; Saut�ing
Diet Low Calorie; Low Fat; Heart Healthy; Low Cholesterol; Vegetarian


  • 3 tablespoons canola oil, divided

  • 1 medium sweet onion, half diced, half thinly sliced, divided

  • 8 ounces mushrooms, chopped

  • 1 tablespoon onion powder 

  • 1 1/4 teaspoons salt, divided

  • 1/2 teaspoon dried thyme 

  • 1/2 teaspoon freshly ground pepper 

  • 2/3 cup all-purpose flour, divided

  • 1 cup low-fat milk 

  • 3 tablespoons dry sherry 

  • 1 pound (about 4 cups) frozen French-cut green beans 

  • 1/3 cup reduced-fat sour cream 

  • 3 tablespoons buttermilk powder 

  • 1 teaspoon paprika 

  • 1/2 teaspoon garlic powder 



  • Preheat the oven to 400�F. Coat a 2 1/2-quart baking dish with cooking spray.

  • Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the diced onion, and cook, stirring often, until they are softened and slightly translucent, about 4 minutes.

  • Stir in the mushrooms, onion powder, 1 teaspoon of salt, thyme, and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3-5 minutes.

  • Sprinkle 1/3 cup of flour over the vegetables; stir to coat. Add the milk and sherry and bring to a simmer, stirring often.

  • Stir in the green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in the sour cream and buttermilk powder. Transfer to the prepared baking dish.

  • Whisk the paprika, the garlic powder, the remaining 1/3 cup of flour, and the remaining 1/4 teaspoon of salt in a shallow dish. Add the sliced onion; toss to coat.

  • Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the onion, along with any remaining flour mixture, and cook, turning once or twice, until golden and crispy, 4-5 minutes. Spread the onion topping over the casserole.

  • Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.


Nutrition (per serving)

  • Calories: 212 cal

  • Total fat: 10g

  • Saturated fat: 2g

  • Monounsaturated fat: 5g

  • Cholesterol: 10mg

  • Sodium: 533mg

  • Potassium: 259mg

  • Carbohydrate: 23g

  • Fiber: 3g

  • Protein: 7g